Traditional Cinnamon Rolls

The cinnamon rolls I used pizza dough for were great, but a few days ago I decided to make some "real" cinnamon rolls. I chose a recipe from my Better Homes and Gardens cookbook and found that the main differences between my pizza dough/roll recipe and cinnamon roll recipe are that the cinnamon roll dough is a little sweeter and that I let them rise for a lot longer. These turned out very light and fluffy and the dough was also very simple.

4 to 4 1/2 cups all-purpose flour
1 Tbsp active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 tsp salt
2 eggs

Filling:
3 Tbsp butter or margarine, melted
1/2 cup sugar
2 tsp ground cinnamon

In a large mixing bowl combine 2 cups of the flour and yeast; set aside. Heat milk and butter in the microwave until butter almost melts, stir in the 1/3 cup sugar, 1/3 cup butter, and salt. Add milk mixture to dry mixture along with eggs. Mix well (3-4 minutes). Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough on a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (about 5 minutes). Place dough in a lightly greased bowl. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease pan(s).

Roll each portion of the dough into a 12x8" rectangle. Brush the melted 3 Tbsp butter over dough. Combine the 1/2 cup sugar and cinnamon: sprinkle over dough. Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place till nearly double (about 30 minutes).

Bake in a 375º oven for 20 to 25 minutes or until golden. Cool slightly; remove from pans. Drizzle with icing (powdered sugar icing or cream cheese icing).